GAU RECIPE HAWAII RECIPES

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CRISPY BAKED GAU | ALLRECIPES



Crispy Baked Gau | Allrecipes image

This is a baked version of the Chinese Gau, a dessert that is usually steamed and served for Chinese New Years.

Provided by Ben S.

Categories     World Cuisine    Asian    Chinese

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 96 pieces

Number Of Ingredients 8

1 (16 ounce) box sweet rice flour (mochiko)
2 cups brown sugar
¾ cup white sugar
1 teaspoon baking soda
1 (13.5 ounce) can coconut milk
2 cups milk
2 teaspoons vanilla extract
2 tablespoons sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8x12 inch pan with aluminum foil, going up the sides.
  • Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.

Nutrition Facts : Calories 104.2 calories, CarbohydrateContent 20.5 g, CholesterolContent 0.8 mg, FatContent 2.2 g, FiberContent 0.1 g, ProteinContent 1.2 g, SaturatedFatContent 1.7 g, SodiumContent 34.1 mg, SugarContent 12.6 g

AUNTY K’S CRISPY GAU GEE – SALT & SAND



Aunty K’s Crispy Gau Gee – SALT & SAND image

Provided by Salt & Sand

Categories     Appetizers

Yield 200 crispy gau gee

Number Of Ingredients 19

1 lb pork hash
1/2 lb hamburger
1/4 lb shrimp
1 lb fish cake
2 cans water chestnut
1/2 cup Onion
1/2 cup oyster sauce
3 tbsp sugar
1 tbsp Chinese rice wine
3 cloves garlic
1/2 inch ginger
green onion
Chinese parsley
salt & pepper
200 deep fry pi wrappers
2 eggs whites only
canola oil
Ajipon ponzu
Lime juice

Steps:

  • Dice onions, slice green onion, Chinese parsley and water chestnuts. Mince garlic and ginger.
  • Mince shrimp and mix with pork hash, hamburger and fish cake. Combine with other filling ingredients
  • Fill wrappers with 1-2 teaspoons of filling and seal with egg wash
  • Heat oil on high. If using chopsticks, touch the tips to the bottom of the pan or test the heat with a small piece of wrapper. If it bubbles, the oil is ready.
  • Add gau gee to fry. Don't overcrowd the pan. Keep the heat steady for frying by controlling the temperature and the number of gau gee in the pan.
  • Rest on drying rack or paper towels.
  • Serve hot with ajipon ponzu and lime juice and enjoy! You're going to want to eat these hot out of the fryer. Try not to burn your mouth like we do

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